Redfish with Grilled Asparagus and Israeli Couscous Salad | RICARDO

Name: Redfish with Grilled Asparagus and Israeli Couscous Salad | RICARDO
Total time: 50 min
Ingredients: 1 cup (225 g) Israeli couscous; 1 1/2 cups (210 g) cherry tomatoes, halved; 6 tbsp (90 ml) olive oil; 1 tbsp (15 ml) lemon juice; 1 tsp (5 ml) harissa; 1/2 tsp ground cumin; 1 lb (450 g) small redfish fillets with skin from the Gulf of St. Lawrence, trimmed (see note); 1 lb (450 g) thin asparagus, trimmed; 1 onion, cut into thin rounds; 3 tbsp mint leaves, torn; 1 lemon, cut into wedges

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Keywords

redfish
redfish recipe
fish recipe
fish
couscous
couscous salad
asparagus

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Ingredients

1 cup (225 g) Israeli couscous
1 1/2 cups (210 g) cherry tomatoes, halved
6 tbsp (90 ml) olive oil
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) harissa
1/2 tsp ground cumin
1 lb (450 g) small redfish fillets with skin from the Gulf of St. Lawrence, trimmed (see note)
1 lb (450 g) thin asparagus, trimmed
1 onion, cut into thin rounds
3 tbsp mint leaves, torn
1 lemon, cut into wedges